The Collected Resources of the Portland Meat Collective
There are so many great meat resources out there, it's hard to keep up. Nonetheless, here's our ongoing hit list of go-to books, websites, podcasts, blogs, and films.
What we're reading now
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If you want to purchase any of the resources here, please use our links—not only will you be supporting one of America’s last remaining great independent bookstores, you’ll be helping support the Portland Meat Collective as well.
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Books We Like
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Animal Husbandry & Production
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All Flesh is GrassGene Logsdon
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Defending Beef: The Case For Sustainable Meat ProductionNicolette Hahn Niman
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Farms with a Future: Creative and Growing a Sustainable Farm BusinessRebecca Thistlethwaite
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Humane Livestock HandlingTemple Grandin
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Keeping Pigs on a Small ScaleAnette McFarlane
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Mobile Poultry Slaughterhouse Building a Humane Chicken Processing Unit to Strengthen Your Local Food SystemTemple Grandin
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Pigs: A Handbook of Breeds of the WorldValerie Porter
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Storey's Guide to Raising RabbitsBob Bennett
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The Rare Breeds HandbookDerek Wllis
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Butchery, Charcuterie, Cookery
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Beyond Nose to Tail: More Omnivorous Recipes for the Adventurous CookFergus Henderson
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Bones: Recipes, History & LoreJennifer McLagan
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Butchering Beef: The Comprehensive Photographic Guide to Slaughter & ButcheringAdam Danforth
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Butchering Poultry, Lamb, Goat, and Pork: The Comprehensive Photographic Guide to Slaughter and ButcheringAdam Danforth
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Charcuteria: The Soul of SpainJeffrey Weiss
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Charcuterie and Fresh Pork CookeryJane Grigson
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Cooking by HandPaul Bertolli
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Duck, Duck, Goose: Recipes & Techniques for Cooking Ducks & Geese Both Wild & DomesticatedHank Shaw
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Elements of Cooking: Translating the Chef's Craft for Every KitchenMichael Ruhlman
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Fat: An Appreciation of a Misunderstood IngredientJennifer McLagan
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Good MeatDeborah Krasner
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Heartlandia: Heritage Recipes from the Country CatAdam and Jackie Sappington, Ashley Gartland
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Killing It: An EducationCamas Davis
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Mastering Stocks & Broth: A Comprehensive Culinary Approach Using Traditional Techniques & No Waste MethodsRachael Mamane
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Meat: A Kitchen EducationJames Peterson
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Odd Bits: How to Cook the Rest of the AnimalJennifer McLagan
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Olympia Provisions: Cured Meats and Tales from an American CharcuterieElias Cairo and Meredith Erickson
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Pork & SonsStephane Reynaud
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Primal CutsMarissa Giuggiana
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Pure Beef: An Essential Guide to Artisan Meat with Recipes for Every CutLynne Curry
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Salumi: The Craft of Italian Dry CuringMichael Ruhlman & Brian Polcyn
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Sausage Making: The Definitive Guide with RecipesRyan Farr
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The Art of Making Fermented SausagesStanley Marianski
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The Butcher's Guide to Well-Raised Meat: How to Cut and Cook Great Beef, Lamb, Pork, Poultry and MoreJoshua Applestone, Jessica Applestone, Alexandra Zissu
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The Great Meat CookbookBruce Aidells
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The Meat Hook Meat BookTom Mylan
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The River Cottage Meat BookHugh Fearnley Whittingstall
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Culture, Politics, History, Literature & Other Curiosities
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CAFO Reader: The Tragedy of Industrial Animal FactoriesDaniel Imhoff
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Chicken: The Dangerous Transformation of America's Favorite FoodSteve Striffler
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Cooked: A Natural History of TransformationMichael Pollan
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Cultures in Habitat: On Nature, Culture & StoryGary Nabhan
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Eating AnimalsJonathan Safran Foer
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Everything I Want to do is Illegal: War Stories From the Local Food FrontJoel Salatin
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Farmageddon: The True Cost of Cheap MeatBrewster Kneen
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In Defense of Food: An Eater's ManifestoMichael Pollan
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Meat Eater: Adventures From the Life of an American HunterSteven Rinella
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Meat Racket: The Secret Takeover of America's Food BusinessChristopher Leonard
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Meat: A Benign ExtravaganceSimon Fairlie
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Pig EarthJohn Berger
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Raising Steaks: The Life and Times of American BeefBetty Fussell
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The Carnivore's ManifestoPatrick Martins
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The Omnivore's DilemmaMichael Pollan
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The Third Plate: Field Notes on the Future of FoodDan Barber
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The Ubiquitous PigSusan Jones
Film and Television We Like
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Chef's Tablecreated by David Gelb
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Farmageddondirected by Kristin Canty
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Fed Updirected by Stephanie Soechtig
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Food Beware: The French Organic Revolutiondirected by Jean-Paul Jaud
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Food Fightdirected by Chris Taylor
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Food, Inc.directed by Robert Kenner
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Fresh: New Thinking About What We're Eatingdirected by Sofia Joanes
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Ingredients:directed by Robert Bates
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King Corn:directed by Aaron Wolf
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Sushi: The Global Catchdirected by Mark S. Hall
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The Harvestdirected by John McNaughton
Podcasts & Radio Shows We Like
Websites We Like
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Meat Production & Processing
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Animal Welfare Approved
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Certified Humane
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Niche Meat Processors Assistance Network
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Meat Education Programs
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Central Texas Meat Collective
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Divina Cucina
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Eugene Meat Collective
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Farmstead Meatsmith
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Fleisher's
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Grrls Meat Camp
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Kate Hill's Kitchen at Camont
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Montana Meat Collective
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Musetto Travel Trips & Adventures
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Northern Colorado Meat Collective
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Range
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Sapori & Saperi
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Seattle Meat Collective
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The Brooklyn Kitchen
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News & Culture
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Civil Eats
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Grist
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Meatpaper
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Modern Farmer
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The Perennial Plate
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Butchery, Charcuterie, Cookery
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Cured Meats
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Hunter, Angler, Gardener, Cook
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Michael Ruhlman: Translating the Chef's Craft for Every Kitchen
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Mrs. Wheelbarrows Charcutepalooza
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Offal Good
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Our Daily Brine
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The Butcher's Guild
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The Local Butcher Shop
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The Salt Cured Pig
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Wright Food
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Sourcing
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Eat Wild
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Food Hub
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Local Harvest
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Monterey Bay Aquarium Seafood Watch
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Food Politics & Advocacy
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Farm and Ranch Freedom Alliance
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Food Ethics Council
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Humaneitarian
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Marion Nestle's Food Politics
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Slow Meat
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Tammi Jonas: Food Ethics
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Wasted Food
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Farming
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Friends of Family Farmers
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Honest Meat
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Livestock Conservancy
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Savory Institute
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Animal Husbandry & Production
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Livestock Conservancy